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County Faretasty fresh Start the day off with tasty to-go options By Andrea Weigl The News & Observer (Raleigh, N.C.) (MCT) Home cooks in the South spend more time planning and cooking Thanksgiving dinner than anyone else in the country. A recent nationwide & Plan now for the best holiday feast and beer to serve. Stock up on sparkling water or sodas. Buy that frozen turkey. survey of 400 households, paid for by Mrs. Cubbi- son's Kitchen, a crouton and stuffing-mix manu- facturer, found that people in the South start planning at least three weeks before their Thanksgiving feast and spend between two and three days in the kitchen. MCT photo Eggs, feta, and spinach on a baguette is like a French McMuffin but much more delicious. By Ellise Pierce Fort Worth Star-Telegram (MCT) PARIS — My morn- ings go like this: alarm goes off at 5:30, throw back a coffee while I check overnight e-mails, quick shower, hop on the metro for yoga on the other side of town, do yoga, jump on the metro to go back to the apart- ment, grab breakfast, walk Rosedog. After all of that, my workday can begin. The "grab breakfast" part is always something to go, because I'm on the run and usually running late. I've learned to pack something — banana, almonds, dates — when I go to yoga, so I can have something to eat right afterward. By the time I get to the apartment, I'm still hungry and needing to grab something before I hop in the car to take Rose to the park for her walk. This is very often a blueberry-mango smooth- ie, but lately I've been wanting something more. Enter the peanut butter oatmeal bars and the do- ahead breakfast baguette, two take-along, protein- packed breakfasts that sat- isfy people who crave sweets in the morning, like me, and those who can dive right into the savory. (I like to save — and savor — eggy things for lunch or dinnertime, which is completely acceptable. No rules! You can have your breakfast baguette any time you want!) spinach 1 big handful baby One pinch nutmeg Sea salt and pepper 2 eggs crumbled 1 ounce feta cheese, 1/3 of 1 baguette, sliced lengthwise 1. Put olive oil in a skillet and turn the heat to medium. Add the spinach, nutmeg, salt and pepper and give it a stir. Let this cook only for a minute — until the spinach begins to lose its shape just a little (we don't want to over- cook it). may have a lock on plan- ning ahead, advice can come from other places. Here is guidance from Martha Holmberg, a food writer and cook- book author who lives in Portland, Ore. Holmberg is a former editor at the Connecticut-based Fine Cooking magazine, which recently reprinted its "Thanksgiving Cook- book: Recipes for Turkey and All the Trim- mings." While we Southerners Thanksgiving, Holmberg said, "I break it down like a military operation." Her weapon of choice: When it comes to lists. 2. Whisk together eggs with about a tablespoon of water and a pinch of salt and pepper and pour this over the spinach; let this cook. Fold in feta toward the end. The first one to be decided: the guest list. "How many people are coming? That starts it all," Holmberg said. 3. Layer this onto the baguette, wrap it up and pop it into the fridge for breakfast the next day. Eat it as is, or pop it into the microwave for just a few seconds. Here is Holmberg's battle plan as well as a few tips based on our own experience: ——— NOW Nutritional information per serving: 764 calories, 34 grams fat, 82 grams carbohydrates, 31 grams protein, 449 milligrams cholesterol, 567 mil- ligrams sodium, 5 grams dietary fiber, 41 percent of calories from fat. ——— OATMEAL BARS Makes 9 to 12 bars 4 cups whole oatmeal (not quick) PEANUT BUTTER Calculate defrost time. Figure out when the turkey needs to start being defrosted. Figure one day for every 4 pounds, or four days for the average 16- pound turkey. The safest way to thaw a turkey is in the refrigerator. ——— BEFORE A FEW DAYS Buy perishable items. These include vegetables, breads and dairy products. Pick or buy flowers to decorate the table. MCT photo A focus on turkey parts for Thanksgiving dinner not only makes for faster cooking, but you can enjoy the kind of meat you like best. making mashed potato casserole to be reheated or vegetable dishes that can be assembled in advance and served at room tem- perature. ——— 5-7 DAYS BEFORE Assess each menu item. What ingredients must be bought? What can be bought now and what shopping will be required a day or two before the 8049 Hwy 99E, Los Molinos, CA I happily nibbled on one of the peanut butter oatmeal bars after yoga last week while waiting for the train to Brussels. Between the peanut but- ter, walnuts and oats, I felt satisfied — and oh so smart for stuffing one into my carry-on. I just wish I'd packed two, so I could've eaten one on the way home the next day. Now that I've learned the value of the PBO bar, I'll be traveling with these all the time. Next time I make these I plan to add chocolate chips, because as every- one knows now, chocolate is a great antioxidant. I'm loving breakfast more and more each day. BAGUETTES Makes 1 1 tablespoon olive oil Spaghetti, Meatballs & Garlic Toast (served w/ choice of soup or salad) Shredded Beef Taco w/ Rice & Beans Tuesday Special: $8.95 Monday Special: $10.49 Corn Beef & Cabbage (served w/ choice of potato & veggies, soup or salad) Thursday Special: $10.49 Wednesday Special: $9.99 (stuffed w/ bell peppers, onion, mushrooms and cheese, topped w/ gravy) (served w/ choice of potato & veggies, soup or salad) Stuffed Burger Steak Best Homemade Pies in Town • Ice Cream Orders to go 731 Main St., 530.529.4012 open 7 days 5:30am-9pm 1 cup dried apricots, dates or your favorite dried fruit, chopped 1 cup walnuts, toasted then roughly chopped 1 cup peanut butter 2/3 cup honey (or less, depending on your taste) 1. Mix everything together in a bowl, then press into an 8-by-8-inch glass dish lined with parchment paper. Refrig- erate for a few hours or until firm. 2. Slice into bars and wrap each one in plastic wrap and keep in the freezer till ready to eat — they'll stay nice and firm that way. per bar, based on 9: 503 calories, 25 grams fat, 61 grams carbohydrates, 17 grams protein, no choles- terol, 138 milligrams sodium, 8 grams dietary fiber, 42 percent of calo- ries from fat. Nutritional information Ladies Shopping Extravaganza 40% off* Your Shopping Experience SAT. NOV. 17th 10am-4pm Plan the table. Once the guest list is known, deter- mine how many tables and chairs are needed. Put the extra leaf or leaves in the dining room table or pull the folding chairs and card tables out of storage. Place plates, silverware and glassware in the din- ing room. Gather platters, serving dishes and uten- sils. If they have been in storage, wash or at least rinse them. Launder and iron tablecloths and nap- kins. Put candles and vases in one place. Have children make place cards. Make the turkey deci- sions. The major ques- tions are what kind of turkey and how will it be cooked. A fresh turkey will have to be ordered or reserved as soon as possi- ble. Frozen turkeys can be bought up to a week ahead but must be defrosted. Decide how you will cook the turkey. If it will be roasted in the oven, the logistics of cooking the side dishes and desserts need to be mapped out. If the turkey will be grilled, smoked or fried, gather the equipment and sup- plies. Choose rest of the menu. Once the turkey decisions are made, every- thing else should fall into place based on available oven space and time. If oven space is limited, con- sider preparing green beans in a slow cooker, 40% SALE off SALE NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS BLACK CANYON ANGUS BEEF WE FEATURE Frozen Norbest Turkeys Gusto, Spiral Sliced Half Hams We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good Nov. 14-27, 2012 "Your Family Supermarket" Meat Specials Standing Rib Roasts, Bone-In Boneless, Pork Loin Roasts THANKSGIVING DAY OPEN 8AM-3PM Victor Platter Bacon dinner? What tasks can be done in advance? Can the pie crust be made and frozen? Can the turkey stock be made for gravy? Can the bread be toasted or cornbread baked for stuffing or dressing? Can the desserts be made a day or two before? For Thanksgiving Day, write a detailed to-do list with a timeline. When does the turkey need to start cooking? What tasks must still be done — make the gravy, whip cream for desserts, toast the nuts, etc.? When do side dishes need to go into the oven or be assembled? Have a contingency plan. If things don't go as planned, have one dish in mind that can be dropped or simplified. Or if things go horribly wrong, know which restaurants are offering takeout or serving dinner. Write an action plan. Planning, Holmberg said, can take the stress out of the holiday. 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